Keto Dubai Chocolate Cheesecake Bars

If you spend any time on food social media, you have probably seen the famous chocolate bar filled with crispy pistachio cream.

The original treat is packed with sugar and carbs, so I wanted to make my own version that fits my everyday routine.

These keto dubai chocolate cheesecake bars give you all of those same rich flavors and textures without the sugar spike.

You get a chocolate base, a creamy pistachio filling, a toasted crunch layer, and rich dark chocolate on top.

The whole recipe is low carb and keto friendly, so you can enjoy a trendy dessert while still feeling your best.

Why You’ll Love This Recipe

Viral Dubai Chocolate Trend – You can finally enjoy the famous viral candy bar flavors while staying completely faithful to your keto goals.

Unbeatable Multi Layer Crunch – Toasted coconut and pistachios recreate that classic crispy knafeh texture without using any high carb pastry dough.

Creamy Pistachio Filling – Real pistachio butter and cream cheese blend together for a rich, silky texture that melts in your mouth.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 2 tbsp Unsweetened Cocoa Powder
• 1/4 cup Powdered Erythritol Sweetener
• 5 tbsp Butter, Melted
• 1/4 tsp Salt

For the Pistachio Cheesecake Filling

• 16 oz Cream Cheese, Softened
• 1/2 cup Powdered Erythritol Sweetener
• 1/3 cup Unsweetened Pistachio Butter
• 1/4 cup Sour Cream
• 1 tsp Vanilla Extract
• 2 Large Eggs

For the Crunch Layer

• 1 tbsp Butter
• 3/4 cup Unsweetened Shredded Coconut
• 1/3 cup Chopped Pistachios
• 3 tbsp Unsweetened Pistachio Butter
• 1 tbsp Tahini
• 1 tbsp Powdered Erythritol Sweetener

For the Chocolate Topping

• 4 oz Sugar Free Dark Chocolate Chips
• 1/4 cup Heavy Cream
• 1 tbsp Chopped Pistachios

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides. Stir the almond flour, cocoa powder, powdered sweetener, salt and melted butter until it looks like wet sand, then press firmly into the pan.

Bake the crust for 10 minutes, then set it aside and reduce the oven to 325°F.

Step 2

Beat the cream cheese and powdered sweetener until completely smooth. Mix in the pistachio butter, sour cream and vanilla, then add the eggs one at a time on low speed just until combined.

Step 3

Pour the pistachio filling over the crust and smooth the top. Bake for 28 to 32 minutes, until the edges are set and the center still has a slight jiggle, then cool at room temperature for 1 hour.

Step 4

Melt the butter in a skillet over medium heat and toast the shredded coconut and chopped pistachios for 3 to 4 minutes, stirring constantly, until golden. Remove from the heat and stir in the pistachio butter, tahini and powdered sweetener.

Step 5

Spread the crunch mixture evenly over the cooled cheesecake and press it down gently with the back of a spoon.

Step 6

Heat the heavy cream until steaming, pour it over the chocolate chips and let it sit for 2 minutes, then stir until glossy. Spread the chocolate over the crunch layer and sprinkle with the remaining chopped pistachios.

Step 7

Chill for at least 4 hours, then lift the slab out using the parchment and slice into 16 bars.

Tips

Watch the Coconut Closely While Toasting

Unsweetened shredded coconut replaces the traditional shredded pastry in this recipe, but it can turn dark very quickly. I recommend keeping the stove on medium-low heat and stirring the coconut and pistachios without stopping.

As soon as you see a light golden color and smell a nutty aroma, take the pan completely off the heat. The pan stays hot and will keep toasting the coconut even after the stove is turned off.

Stir the Pistachio Butter Thoroughly

Pure unsweetened pistachio butter usually has a thick layer of natural oil sitting on top. From my experience, you need to stir the entire jar until it is completely smooth before measuring it out.

If you scoop only from the top, you will add too much liquid oil to your cheesecake. That extra oil can cause the filling to separate and turn greasy while baking.

Mix the Eggs on Low Speed

When adding the eggs to your cream cheese mixture, keep your mixer on the lowest speed possible. Blend just until the yellow streaks disappear into the batter.

Whipping too much air into the batter makes the cheesecake rise up in the oven and sink in the middle as it cools. A gentle mix gives you that dense, velvety texture you want in a bar.

More Recipes

• Keto Dubai Chocolate Cookies
• Keto No Bake Cardamom Pistachio Cheesecake
• Keto Pistachio Cream Truffles
• Keto Pistachio Kunafa Ice Cream
• Keto Pistachio Rose Cheesecake

Frequently Asked Questions

Can I use allulose instead of powdered erythritol?

Yes, powdered allulose is a great swap that dissolves smoothly and leaves behind zero cooling sensation.

You can replace it in an equal 1 to 1 amount, though your cheesecake center may turn out slightly softer.